Snickerdoodle Truffles
They taste like unbaked snickerdoodle or cinnamon roll dough! I LOVE the bold flavor of pure cinnamon on the exterior. Bonus: they couldn't be easier to make. || THM:S, low carb, sugar free, gluten/egg/nut free (Most people with tree nut allergies can have coconut products, but confirm with your doctor first.)
Serves: 25 truffles (2-3 per serving)
Dry ingredients:
  1. Whisk the dry ingredients.
  2. Soften the coconut oil, butter, and cream cheese together in the microwave.
  3. Add the softened ingredients, water, vanilla, and molasses to the dry ingredients and mix well with a hand mixer until a dough forms.
  4. Scoop into balls with a 1-tablespoon cookie scoop. Chill the balls in the fridge or freezer for a bit, then roll them smooth between your hands. Roll in cinnamon to coat lightly, then store in an airtight container in the fridge.
-Not all oat fiber is created equally! I use LifeSource brand from Netrition. It's light in color and has a very mild flavor. I don't recommend substituting another flour for the oat fiber since you won't get the same light texture. Some people substitute psyllium husks for oat fiber, but I haven't personally tried that.
-Don't have any of my baking mix mixed up? You could probably substitute THM Baking Blend in its place but you may need an extra tablespoon or two since it's not quite as dry as my baking mix.
-I don't recommend substituting coconut oil for the butter in this recipe because the butter is needed for both taste and texture.
-Molasses is approved in small amounts for flavor (up to ¼ tsp. per serving) on the Trim Healthy Mama plan.
Recipe by Briana Thomas at